Name: Madeira Cream Gravy
Yield: Makes 6 to 8 servings (about 4 cups)
Ingredients: 1 tablespoon vegetable oil; Neck and giblets (excluding liver) from turkey, cut into 1-inch pieces; 1 onion, left unpeeled, quartered; 1 celery rib, coarsely chopped; 1 carrot, coarsely chopped; 1 quartt low-sodium chicken broth (32 ounces); 2 cups water; 1 Turkish or 1/2 California bay leaf; 1 teaspoon whole black peppercorns; Drippings from roast turkey , left in roasting pan; 1 1/2 cups Sercial Madeira; 1 to 2 tablespoons unsalted butter (if necessary); 6 tablespoons all-purpose flour; 1/4 cup heavy cream

If you like fried chicken with cream gravy, you'll love this sauce —sophisticated and rich, with a bit of sweet fruitiness from the Madeira. It's a wonderful alternative to traditional pan gravy. You'll have to choose between this gravy or the cider sage version for the holiday meal, as you'll need the neck and giblets as well as the pan drippings for this recipe.

Cooks' note:

Giblet stock can be made 2 days ahead and cooled completely, uncovered, then chilled, covered. Discard solidified fat, then reheat before adding to roux.

Recipe notes

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